First prepare the base mixture by grinding the biscuits in a mixer grinder or you can crush them in a ziplock

Mix this with butter very nicely and spread this mixture in the base of a loose bottom cake tin, by pressing it nicely with the back of a katori or a big spoon, so that it sticks to the base properly

Now place this tin in the refrigerator for half an hour to set

In the meantime prepare the cream mixture, in a mixing bowl combine together condensed milk, cream and hung curd, blend them well with a wire whisk, until becomes smooth and fluffy

Now heat the dissolved gelatine in the microwave fir 40 seconds, mix it nicely so that there are no lumps remain

Now add this gelatine to the cream mixture and mix them well with a wire whisk

Now take out the tin from the refrigerator and pour this mixture on top of the base, spread it evenly, now put the jalebis, put them vertically so that when you cut the slice the jalebis can be seen, again place this tin back in the refrigerator for 3 - 4 hours to set

In the meantime prepare the saffron infused glaze, in a pan combine together cornflour, sugar and saffron water, mix them well so that there are no lumps remain

Now place this pan on the gas and cook on low heat, stirring continuously, so that it doesn't stick to the bottom and no lumps are form

Cook it, until becomes thick and translucent, it will take approximately 10 minutes to cook, then switch off the gas and let it cool down a little, it should be warm

After 3 - 4 hours take out the set mixture from the refrigerator, pour the glaze mixture on top of the set cheesecake, spread it evenly, at the time of pouring the glaze should be warm

Now again place this tin in the refrigerator for 2 hours to set

After two hours take out the tin from the refrigerator, unlock the tin and place the ready cheesecake in a plate

Arrange some jalebis on top, garnish with chopped pistachios all over on top and mint sprig, cut into desired shape and size, serve chilled, enjoy